Food & Beverage Manager - Limelight Boulder

Company Description

Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view.  

Current locations include across Colorado in Aspen, Snowmass, Denver, and Boulder (just opened fall 2025); Ketchum, Idaho; Mammoth, California (coming by the end of 2025); and Charleston, South Carolina (coming in 2028). 

For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the notifications@smartrecruiters.com, aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. 

Job Description

Position Summary 
The Food & Beverage Manager oversees daily restaurant operations, ensuring excellent guest service, efficient staff management, and smooth service execution. This role requires strong leadership, attention to detail, and the ability to maintain high standards of food quality, cleanliness, and guest satisfaction. This position reports to the Director of Food & Beverage.

The salary range for this position is $60,000 - $70,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until October 19, 2025.

Essential Job Functions/Key Job Responsibilities
•    Provide leadership to restaurant and banquet operations, ensuring exceptional guest service and efficient operations
•    Train, coach, and mentor all F&B hourly employees
•    Help create the weekly schedule for employees 
•    Participate in the interview and selection process of new employees 
•    Operate as a working member of the food & beverage team to provide coverage and days off for restaurant and banquet management & supervisors
•    Handle closing duties, tip reporting, payroll and administrative duties 
•    Operate within budget and reaching or exceeding financial targets
•    Communicate with team concerning quality, presentation, timing and guest comments
•    Maintain adequate inventory of food and beverage needs 
•    Keep track of cover, revenues, and other F&B metrics 
•    Oversee daily restaurant and banquet activities, including guest seating, order taking, and food delivery
•    Ensure food quality, cleanliness, and presentation meet hotel standards
•    Handle guest complaints and resolve service issues promptly and professionally
•    Maintain accurate records of guest reservations, staff schedules, and inventory
•    Collaborate with the kitchen to ensure timely and accurate food preparation
•    Monitor staff performance and assist with performance evaluations
•    Ensure adherence to health, safety, and sanitation standards in food and beverage
•    Manage cash handling and processing of guest payments accurately
•    Assist with opening and closing procedures, including restaurant and banquet setup and cleanup
•    Always ensure a positive and welcoming atmosphere for guests and staff
•    Other duties as assigned 

Qualifications

Education & Experience Requirements 
•    Bachelor's degree in hospitality management, or related field preferred
•    Minimum of 3 years' experience in food service environment required

Knowledge, Skills & Abilities  
•    Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards
•    Excellent leadership and team management skills to motivate and guide staff
•    Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner
•    In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation
•    Strong communication skills for interacting with guests, staff, and management
•    Ability to manage time effectively, multitask, and prioritize in a fast-paced environment
•    Proficiency in point-of-sale (POS) systems and restaurant management software
•    Ability to train, coach, and develop staff to improve performance and service quality
•    Strong organizational skills to manage reservations, schedules, and inventory
•    Knowledge of health, safety, and sanitation regulations in a restaurant setting
•    Ability to monitor and maintain inventory levels of food, beverages,